Lamb
Lamb tomato and sweet spices Recipe At Home
Lamb tomato and sweet spices Recipe At Home is a delicious Lamb dish that can be prepared in just a few simple steps....
⏱️
18 Min Prep
🔥
36 Min Cook
🍽️
5 Servings
🥗
Non-Vegetarian
Ingredients
- 2 tbsp olive oil
- 4cm piece finely chopped ginger
- 2 cloves peeled and chopped garlic
- 800g peeled and chopped tomatoes
- 2 tbsp lemon juice
- 1 tsp caster sugar
- 50 vine leaves
- 1 large fennel bulb
- 400g lamb mince
- 1 medium onion
- 1 small peeled and coarsely grated potatoes
- 2 tbsp basmati rice
- 2 tbsp chopped parsley
- 2 tbsp chopped coriander
- 1 tbsp lemon juice
- 2 cloves garlic
- ½ tsp ground clove
- ½ tsp ground cinnamon
- 2 medium tomatoes
Instructions
1
Use pickled vine leaves here, preserved in brine.
2
Small delicate leaves are better than the large bristly ones but, if only large leaves are to hand, then trim them to roughly 12 by 12 cms so that you don't get too many layers of leaves around the filling.
3
And remove any stalks.
4
filter the preserved leaves, immerse them in boiling aqua for 10 mins and then leave to parched on a tea towel before use.
5
Basmati rice with shortening and pine nuts is an ideal accompaniment.
6
Couscous is great, too.
7
Serves four.
8
First make the filling.
9
Put all the items required, apart from the tomatoes, in a mixing bowl.
10
Cut the tomatoes in half, coarsely zest into the mixing bowl and discard the skins.
11
toss in half a teaspoon of table salt and some black pepper, and agitate.
12
Leave on the side, or in the fridge, for up to a day.
13
Before using, gently squeeze with your hands and filter away any juices that come out.
14
To make the coulis, bring to temperature the cooking oil in a medium wok.
15
toss in the ginger and garlic, toast for a minute or two, taking care not to scorch them, then toss in the tomato, lemon extract and sweetener.
16
augment the taste, and stew for 20 mins.
17
While the coulis is bubbling away, prepare the vine leaves.
18
Use any torn or broken leaves to line the base of a wide, heavy saucepan.
19
Trim any leaves from the fennel, cut it vertically into 0.5cm-thick slices and spread over the base of the wok to seal completely.
20
Lay a prepared vine leaf (see intro) on a work surface, veiny side up.
21
Put two teaspoons of filling at the base of the leaf in a 2cm-long by 1cm-wide strip.
22
Fold the sides of the leaf over the filling, then roll it tightly from bottom to top, in a cigar shape.
23
Place in the wok, seam down, and repeat with the remaining leaves, placing them tightly next to each other in lines or circles (in two layers if necessary).
24
empty the coulis over the leaves (and, if needed, toss in aqua just to seal).
25
Place a plate on top, to weigh the leaves down, then seal with a lid.
26
Bring to a bring to a stew, reduce the bring to temperature and toast on a bare stew for 70 mins.
27
Most of the liquid should evaporate.
28
Remove from the bring to temperature, and leave to cool a little - they are best served toasty.
29
When serving, bring to the table in the wok - it looks great.
30
dish up a few vine leaves and fennel slices with toasty rice.
31
Spoon the braising juices on top and finish off with coriander.
Recipe Information
Cuisine
Moroccan
Moroccan
Course
Lamb
Lamb
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
54 mins
54 mins
Recipe Time chart
Preparation Time
18 minsCooking Time
36 minsTotal Time
54 minsMaster Chef
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